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Peanut Butter Cup Cookies

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Soft and chewy peanut butter cookies baked in mini muffin tins and topped with a rich mini chocolate peanut butter cup. These bite-sized treats are perfect for parties, holidays, or anytime peanut butter and chocolate cravings strike.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (130 g) creamy peanut butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 24 mini chocolate peanut butter cups, unwrapped

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper liners.
  2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Add the egg and vanilla extract and beat until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  6. Scoop about 1 tablespoon of dough into each mini muffin cup and press lightly to flatten.
  7. Bake for 10–12 minutes until the cookies are puffed and lightly golden.
  8. Immediately press one mini peanut butter cup into the center of each cookie. Let cool in the pan for 10 minutes.
  9. Carefully transfer cookies to a wire rack to cool completely.

Notes

  • Use paper liners for easier removal and cleaner presentation.
  • Underbake slightly for an extra soft, chewy texture.
  • Let the cookies cool fully before storing to avoid chocolate smearing.
  • You can freeze both baked cookies and raw dough for future batches.

Nutrition

Find it online: https://savorymomskitchen.com/peanut-butter-cup-cookies/